From Sandi's Recipe File - Chocolate-Peppermint Pinwheels

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"From Sandi's Recipe File"

Recipe Source:
Old-Fashioned Baking Book
by Jim Fobel

Serving Size: Makes about 5 dozen

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Chocolate-Peppermint Pinwheels

Amount	Ingredient
1 ounce (1 square)	unsweetened chocolate
8 tablespoons (1 stick)	unsalted butter, softened
1 cup	granulated sugar
1	large egg
1 teaspoon	peppermint extract
1 1/2 cups	all purpose flour
1/2 teaspoon	baking soda
1/4 teaspoon	salt

Preparation Instructions:

1. Melt the chocolate in the top of a double boiler over hot but not simmering water. Cool slightly.
2. In a medium sized bowl, combine the butter and sugar and beat with a handheld electric mixer until blended. Add the egg and peppermint extract and beat until thick and light, 1 to 2 minutes. Remove half (3/4 cup) of this creamed butter mixture and transfer it to another medium sized bowl; stir in the melted chocolate. Into each of the batters stir 3/4 cup of flour, 1/4 teaspoon of baking soda and 1/8 teaspoon of salt.
3. Turn out the two doughs onto separate 12 by 15 inch sheets of waxed paper. First with a spatula and then with your finger, pat each dough into a 7 by 9 inch rectangle. Place a sheet of waxed paper over each piece of dough and lightly draw a ruler or other flat edge over the surface to smooth. Peel off the top sheets of waxed pepper. Carefully turn the chocolate layer over onto the plain layer so it is evenly centered, and press the two lightly together. Peel off the top waxed paper. With the aid of the waxed paper under the bottom layer, and starting with one 9 inch side, tightly roll up, jelly roll fashion, peeling back the waxed paper as you roll. Keep the roll on the waxed paper and tightly wrap the dough in it, twisting the ends, candy-kiss fashion, it opposite directions. Refrigerate overnight (or even longer). This dough can be frozen.
4. Evenly space two racks in the oven and preheat to 375 degrees.
5. With a sharp knife, cut the cookie log into slices 1/6 inch thick and place them about 1 inch apart on ungreased baking sheets. Bake until golden brown, 10 to 12 minutes, reversing their position in the oven half way through baking. Transfer with a spatula to a rack and cool to room temperature.

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